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UDON WITH CHICKEN DASHI SOUP
(*This recipe uses wheat)(Makes about 4 servings) Chicken though 1 Kombu dried 3 inches Dried shiitake mushrooms 3 Water 4 cups Soy sauce 4 tbsp Mirin 4tbsp Salt 1/2 tsp Spinach boiled 1 bundle Udon (*contains wheat) *Instead of making the soup from scratch, there are various udon soup in bottles available in Asian markets. *Rice noodles are also good in this soup. *No peanuts, tree nuts, milk, eggs |
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1. In a medium size pot, soak dried shiitake mushrooms and kombu in water. Let it stand more than an hour.
2. Boil spinach in large pot. Wash and drain. Give a nice squeeze and drain some more. Set aside.
3. Boil kombu soup. Remove kombu and shiitake just before it reaches the boiling point.
4. Cut chicken into bite sizes.
5. Add chicken to the kombu soup in medium-low heat. Remove any forms that rises.
6. Add soy sauce and mirin to the soup. Cook some more and keep in simmer.
7. In a large pot, boil water. Add udon and cook according to the package.
8. When ready, wash the udon under running cold water using hand.
9. Place udon into a serving bowl. Add soup with chicken, top with boiled spinach.
2. Boil spinach in large pot. Wash and drain. Give a nice squeeze and drain some more. Set aside.
3. Boil kombu soup. Remove kombu and shiitake just before it reaches the boiling point.
4. Cut chicken into bite sizes.
5. Add chicken to the kombu soup in medium-low heat. Remove any forms that rises.
6. Add soy sauce and mirin to the soup. Cook some more and keep in simmer.
7. In a large pot, boil water. Add udon and cook according to the package.
8. When ready, wash the udon under running cold water using hand.
9. Place udon into a serving bowl. Add soup with chicken, top with boiled spinach.